Asian Greens

Recipe List:
Tender Tatsoi with Sesame Oil Vinaigrette
Sesame Noodles with Baby Bok Choy and Roasted Chicken
Komatsuna with Garlic
Stir Fried Asian Greens and Cabbage
Sauteed Komatsuna with Basil


Tender Tatsoi with Sesame Oil Vinaigrette

From Vegetarian Cooking for Everyone by Deborah Madison

8 cups tatsoi leaves
2 scallions, thinly sliced
1 tablespoon garlic or regular chives, thinly sliced
2 teaspoons rice vinegar
2 tablespoons sesame oil
1 tablespoon dark sesame oil
1/2 teaspoon sea salt
1 tablespoon toasted sesame seeds

Sort through tatsoi leaves, trim, wash, and dry well.
Toss greens with the scallions and chives.
In another bowl, whisk together the vinegar, oils, and salt. Taste the dressing on a leaf and adjust the oil or vinegar if necessary.
Pour over the salad, toss well, add the sesame seeds, toss again, and serve.

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Sesame Noodles with Baby Bok Choy and Roasted Chicken

From Eating Locally by Janet Fletcher
One of the most popular vegetables in the Chinese kitchen, bok choy resembles Swiss Chard, with wide white ribs and large, dark green leaves.  A petite variety of bok choy with spoon-shaped leaves, marketed as baby bok choy, can be cut in half lengthwise and braised.  Its flavor is mild and sweet, like a young Savoy cabbage.  In this recipe chopped and braised baby bok choy is tossed with Chinese noodles, peanuts, and chicken to make a dish worthy of an Asian noodle house.

1 pound baby bok choy
1/3 cup peanut oil
Kosher or sea salt
1 pound fresh Chinese egg noodles or dried udon (Japanese wheat noodles)
2 Tbsp fish sauce
2 tsp Chinese chile oil, or to taste
1 cup thinly sliced green onions (white and green parts)
1 cup coarsely chopped fresh cilantro
½ cup coarsely chopped dry-roasted peanuts
1 Tbsp toasted sesame oil
2 cups hand-shredded roast chicken or duck, with or without skin

1. Separate the bok choy leaves, with ribs intact, from the central core.  Discard the core.  With a paring knife, separate the leaves from their ribs.  (You can leave the smallest inner leaves with ribs whole)  Tear large leaves in half lengthwise.  Cut the ribs crosswise into 1-inch pieces.  Pat the leaves and ribs dry.

2. Bring a large pot of salted water to a boil over high heat.

3.  Heat the peanut oil in a large skillet over moderate heat.  Add the bok choy, season with salt, then stir to coate with the oil.  Cover and cook until just tender, about 3 minutes.

4.  Meanwhile, add the noodles to the boiling water and cook, stirring occasionally with tongs, until al dente.  In a small bowl, stir together the fish sauce and the chile oil.

5. Drain the noodles in a sieve or colander and return them to the hot pot.  Add the bok choy, green onion cilantro, peanuts, sesame oil, chicken, and fish sauce-chile oil mixture.  Toss well with tongs and serve immediately.

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Komatsuna with Garlic

6 sprigs of Komatsuna, stalks and leafs cut and seperated
2 cloves of garlic, sliced
2 tbsp of butter/margarine
Course ground pepper

Melt butter in pan, and add garlic slices, and only brown slightly.  Add stalks and saute for about 1 minute before adding leafy section.  While adding salt and pepper, saute until leafy section wilts only slightly. Serve immediately.

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Stir Fried Asian Greens and Cabbage

1 pound Summer Fest or Bok Choy
3 tablespoons vegetable oil
3 garlic cloves, finely chopped
1 pound Green cabbage, cored and thinly sliced
1/2 teaspoon Asian sesame oil
1 teaspoon sesame seeds, toasted

Trim 1/8 inch from bottom of greens, then quarter lengthwise and thinly slice crosswise.  Heat a 14-inch flat-bottomed wok or 12-inch heavy skillet over high heat until a drop of water evaporates instantly.  Pour vegetable oil down side of wok, swirling to coat sides.  Add garlic and stir-fry 10 seconds. Add cabbage and 1/4 teaspoon salt and stir-fry 3 minutes.  Add summer fest or  bok choy and stir-fry until ribs are crisp-tender, about 4 minutes.  Serve drizzled with sesame oil and sprinkled with sesame seeds.

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Sauteed Komatsuna with Basil

2 tsp olive oil
4 cloves garlic, thinly sliced
1/3 cup (2 ounces) pine nuts
10 ounces komatsuna leaves (1 bunch)
½ tsp kosher salt
¼ tsp pepper
2 cups fresh basil leaves

Heat the oil in a large skillet over medium-low heat.  Add garlic and cook for 2 minutes.  Add the pine nuts and cook until lightly golden, about 3 minutes. Increase heat to medium and add the spinach, salt, pepper, and 2 TBsp of water.  Cover and cook, tossing occasionally with tongs, until spinach wilts, about 4 minutes.  Remove from heat.  Add the basil and toss until it wilts, about 1 minute.  Serve immediately.  Serves 4.

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